Raspberry Tart

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This raspberry tart with plump, fresh raspberries baked in a silky custard and a sweet, shortbread crust is easy enough for a summer picnic, and fancy enough for a dinner party. If you’re looking for a fresh raspberry tart, this isn’t it, you’ll want to try my Fresh Fruit Tart with lemony cream cheese filling. This is a baked raspberry tart. The berries are baked into the tart shell, sink into the creamy batter, soften, and take on sweet-tart quality that you won’t find with fresh.

raspberry tart top shot.

When analyzing recipes, I consider the work to pleasure ratio. Some recipes take no time, and the results are great. Some recipes involve more prep, and the results are just so-so. This raspberry tart recipe does involve more time for chilling, but the actual hands-on time takes less time than it seems. I’ll share tips to streamline the process. My tasting team decided it was well worth the effort!

raspberry tart slice.

Ingredients for this raspberry tart recipe:

This recipe calls for a sweet cookie dough crust, also called a pâte sucrée is the perfect counterpart to the raspberries. The filling calls for Wondra flour to help thicken it. Regular flour can be substituted, but the results won’t be as silky.

crust ingredients.

Crust ingredients:

  • 1 large egg yolk, (save the white for the filling)
  • 1 Tablespoon heavy whipping cream
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cups (5.5 ounces) unbleached all-purpose flour
  • 2/3 cup (2.4 ounces) confectioner’s sugar
  • 1/4 teaspoon salt
  • 8 Tablespoons (4 ounces) unsalted butter, cut into small cubes
filling ingredients.

Filling ingredients:

  • 6 Tablespoons unsalted butter
  • 1 large egg, plus 1 egg white
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract 
  • 1 Teaspoon framboise or kirsch (optional)
  • 1/4 teaspoon lemon zest 
  • 1 1/2 teaspoons lemon juice 
  •  2 Tablespoons Wondra flour
  • 2 Tablespoons heavy cream
  • 12 ounces fresh raspberries
Raspberry tart vertical shot.

How to make the raspberry tart

Start with the tart pastry

You’ll need a 9″ tart pan with a removable bottom. This is the type of pastry dough that benefits from chilling a couple of times. Don’t skip this step.

  • Whisk together the yolk, cream and vanilla in a small bowl.
  • Combine flour, sugar, and salt in the bowl of a food processor and pulse one second to combine.
  • Add butter cubes and pulse until flour resembles coarse meal, about 20, 1 second pulses.
  • While machine is running, add egg mixture and process just until dough comes together.
  • Flatten onto a sheet of plastic wrap and flatten into a 6″ disk and chill about 1 hour. The dough can be frozen at this point for up to 48 hours.
dough chilling.
  • Remove dough from fridge and roll into an 11″ circle. If the dough has been refrigerated for longer than an hour, allow it to soften for a few minutes until it becomes easier to roll.
rolling the dough.
  • Rolling the dough between two pieces of lightly floured parchment paper helps prevent the dough from sticking. I like this Rolling Pin
  • Carefully place dough over tart tin, and press dough into flutes on the sides of the pan. Patch any broken or patchy areas. Trim dough and freeze for 30 minutes.
fitting the crust.
  • Preheat the oven to 375 degrees F.
  • Press a piece of greased parchment of foil over the chilled dough and fill it with beans or Pie Weights. Place tart tin on a baking sheet. Bake crust for 20-25 minutes or until the pastry is dry and barely golden. 
  • Remove pie weights and foil and bake the crust an additional 5 to 7 minutes, or until the edges are medium golden brown. 
  • Place the tart crust on a cooling rack. 

​Making the filling:

  • Heat the butter in a small saucepan over medium-low heat, until the butter is melted and turns a pale golden brown. About 7 minutes. Pour the melted browned butter into a heatproof bowl to cool down.
browned butter in bowl.
  • Mix the egg and egg white together in a bowl until combined.
  • Add sugar and salt and whisk about a minute until well blended and light.
flour and sugar with eggs.

  • Next, add the browned butter, whisking until combined. 
  • Whisk in all the flavorings; the framboise, vanilla and almond extracts, lemon juice and zest.
  • Finally, whisk in the Wondra, and finally the heavy cream.
adding flour.
  • Place raspberries in an even layer over the pie crust, filling in any spaces.
fresh raspberries on tart crust.
  • Pour filling over raspberries. Place tart on baking sheet and bake for about 30-35 minutes, or until edges are bubbling and surface is golden brown. Rotate crust 1/2 way for even baking.
adding custard.
  • Allow tart to cool at least 1 1/2 hours and up to 6 hours. serves 
raspberry tart slice.

Serve the tart on its own, with a scoop of vanilla ice cream, Creme Anglaise or raspberry sauce.

Make ahead tips:

Prepare the dough a day in advance. Wrap well and store in the fridge. Allow the dough to come to room temperature for easier rolling.

The crust can be pre-baked a day in advance as well. Wrap well a store on the counter until ready to bake.

Love fruity desserts? Here are some fruit forward desserts.

Peach Crostata

apricot crostata on board.

Fresh Strawberry Pie

cut pie.

Blackberry Crisp

Blueberry crisp with purple cloth.

Apple Tart

Vertical French apple tart shot.

raspberry tart.

Raspberry Tart

Cynthia
This raspberry tart with plump, fresh raspberries baked in a silky custard and a sweet, shortbread crust is easy enough for a summer picnic. Recipe adapted from Cook's Illustrated, 2005.
No ratings yet
Prep Time 20 minutes
Cook Time 30 minutes
chill 1 hour
Course Dessert
Cuisine French
Servings 8 servings
Calories 411 kcal

Ingredients
 
 

Tart Crust

Filling

Instructions
 

Tart Pastry

  • Whisk together the yolk, cream and vanilla together in a small bowl.
  • In the bowl of a food processor, pulse flour and salt just until combined.
  • Scatter butter on top of flour and pulse 20 times for 1 second until flour resembles coarse meal.
  • Add egg mixture and pulse just until dough comes together, about 12 seconds. Turn out dough onto plastic wrap, flatten into a 6" disc and refrigerate one hour.
  • Remove dough from refrigerator, and roll out dough between two pieces of floured parchment paper into an 11" round.
  • Carefully roll dough around the rolling pin and carefully place it over a 9" tart pan wit a removable bottom. Press the dough into the flutes, patching where it's thin or breaks.
  • Place the tart pan into the freezer for 30 minutes.
  • Preheat the oven to 375 degrees F.
  • Cover frozen pie crust with buttered aluminum foil and pie weights or beans.
  • Bake tart crust for 20 to 25 minutes or until it's lost is shine and is barely turning golden brown.
  • Remove the pie weights and foil and continue baking an addition 5 to 7 minutes or until the sides are golden brown.

Tart Filling

  • While the tart crust is cooling, heat butter in small saucepan over medium low heat and cook, swirling the pan occasionally, until the butter is a medium golden brown, about 7 minutes. Pour the browned butter into a heat proof bowl to cool down.
  • Whisk egg and egg white in a medium bowl until combined.
  • Add sugar and salt whisking until well combined, about 1 minute.
  • Add vanilla, framboise, almond extract and lemon zest and juice.
  • Whisk in Wondra, then heavy cream.
  • Tightly arrange the berries over the baked tart. Pour the filling over the berries. Place the tart on a baking sheet and bake 30 minutes, or until the edges are bubbly and the top is deep golden and puffed. Rotate the tart 1/2 way through for even baking.
  • Cool completely on a wire rack for at least 1 1/2 hours and up to 6.
  • Store any leftovers in the refrigerator.

Nutrition

Serving: 1sliceCalories: 411kcalCarbohydrates: 46gProtein: 5gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 106mgSodium: 168mgPotassium: 117mgFiber: 3gSugar: 25gVitamin A: 778IUVitamin C: 12mgCalcium: 30mgIron: 2mg
Tried this recipe?Let us know how it was!

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